I'm having a problem w/ some of my truffles, after a few days the enrobed chocolate separates and crumbles from the ganache when you bite into it.
In the past its held together very well.
We're using a 70%, 4-drip viscosity chocolate to enrobe, its in temper.
The room is between 68 - 70 F, % humidity in low 30's, they're stored at 60 F.
I'm trying to figure out where to start diagnosing the problem.
Is it the ganache?
The temperature we're enrobing or storing in?
We're using the same brand chocolate for enrobing that we've always used.
Anyone ever hae a similar situation?